Duck à l’Orange is one of those dishes that immediately brings a touch of elegance to the table.
Rich, fragrant, with the right balance between the bold flavor of the meat and the citrus freshness of the sauce. It’s a perfect recipe for special occasions but often avoided due to long preparation times.
The good news? With a pressure cooker, you can achieve a tender and flavorful result in less than half the time compared to traditional cooking.
Why try Pressure Cooker Duck à l’Orange?
Using a pressure cooker to cook duck allows the meat to become tender while keeping it juicy, as the aromas of the orange concentrate in a dense and fragrant sauce.
When should you prepare it?
Ideal for a Sunday lunch, a romantic dinner or during the Christmas holidays, Duck à l’Orange is a meat main course that always impresses.
If you are interested in the Pressure Cooker Duck à l’Orange recipe, also check out:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, All Seasons
Ingredients
- 2.2 lbs duck (cleaned)
- 4 tbsp butter
- 1 tsp vinegar
- 2 tbsp sugar
- 3 oranges (large)
- 8 tbsp Grand Marnier (liqueur)
- to taste salt
- to taste pepper
Tools
- 1 Pressure Cooker Lagostina
Preparation
Inside, put a piece of butter, salt, and pepper;
Tie the duck with kitchen string and brown it in 3 tbsps of butter, season with salt and pepper;
Add 2 tbsps of water, close the pot, at the first whistle, lower the heat and cook for 20 minutes;
Prepare the sauce and garnish separately;
Cut the peel of one orange and cook it in boiling water for 5 minutes, drain and remove the white part. Then cut with the help of scissors into thin strips;
In a pan, put the sugar and vinegar, cook slowly, and stir. Let the sugar dissolve and caramelize;
Grate the zest of one orange and then juice 2 oranges;
Add the orange juice, Grand Marnier, and grated orange zest to the caramelized sugar and let cook for 5 minutes, always stirring;
Remove the duck from the pot, strain the sauce inside the pot with a sieve;
Pour the prepared syrup and the matchstick-cut zest into the strained sauce;
Let it heat, then pour the sauce over the whole duck or cut into pieces arranged on the hot serving dish;
Garnish the edge with thinly sliced or wedged oranges.
You can substitute Grand Marnier with Cointreau, Triple Sec, or Curacao
If you have leftover duck, store it in the fridge on the top shelf, in a tightly closed container for 3 days.
